Name: Slow Roast Garam Masala Gressingham Duck Legs
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 3
Cuisine: Indian
Ingredients: 6 duck legs; 1 - 2 tablespoons garam masala; Salt and pepper to taste

The moist and crispy duck meat goes so well with Mandarin pancakes.

This is a recipe I make when I really want to splurge. Slow roast duck legs are awesome!

I like to make this with whole duck as well but as I had four duck legs on hand, I decided to use them this time. The slow cooking makes the meat fall of the bone tender. Again… Slow roast duck legs are awesome!!

When finished, you could just eat the succulent meat on it’s own but I usually serve it wrapped in homemade Mandarin pancakes topped with a coriander raita or chilli sauce. Believe me… this is real comfort food.

Enjoy.

Slow roast garam masala duck legs. Crispy and tender.

Raw duck legs covered in garam masala, salt and pepper.

All cooked and ready for carving

Love my I.O.Shen Knife. Perfect for cutting up the leg meat.

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Yield: 3 - 4

Slow Roast Garam Masala Gressingham Duck Legs

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Ingredients

6 duck legs
1 - 2 tablespoons garam masala
Salt and pepper to taste

Instructions

Sprinkle the duck legs all over with one to two tablespoons garam masala and salt and pepper to taste. Set aside.
Pre-heat your oven to 170c.
When up to temperature, prick each leg with about ten holes using a sharp knife. Be careful just to prick the skin and not the meat.
Place in the oven and roast for a half hour. Then remove and make ten more holes in each. This help the fat escape and make the skin crispier.
Repeat every half hour for two hours.
After two hours, increase the oven temperature to its hottest setting for another 30 minutes.
The duck legs should now be ready. Take out of the oven and allow to rest for 20 minutes. The skin will become crispier as it rests.
Cut into small pieces with a sharp knife and use as you see fit.

Disclaimer: The Gressingham duck legs used in this recipe were supplied by Gressingham duck. The meat was perfect. You can visit their website here.

Ingredients

Instructions

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